tag:blogger.com,1999:blog-33196882963864318072024-03-14T03:21:11.314+01:00Il Posto Segreto Il Primo Blog di Cucina di Bordo
Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3319688296386431807.post-42505930845382773692016-01-28T11:29:00.002+01:002016-01-28T11:29:59.363+01:00Il Posto Segreto Social Eating<table border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; border: 0px; color: black; max-width: 600px !important; width: 100%px;"><tbody>
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<span style="color: maroon;">Vera Aland inaugura il suo Posto Segreto.</span></h1>
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Cari Amici,<br /><br />dopo anni che gli ospiti di Orianda mi consigliavano di aprire un ristorante, ho deciso di seguire il loro consiglio...ma di farlo a modo mio.<br />Ecco come ho pensato il Posto Segreto:<br /> </div>
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<span style="color: maroon;">- una cena su misura<br />- un solo tavolo, per ogni serata<br />- un menu degustazione, scelto da me<br />- i vini e gli ospiti, scelti da voi</span></h1>
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Il nostro Posto Segreto sarà un modo nuovo di dedicarmi a voi, e un'occasione per parlare di storie di mare e di barche bellissime con il nostro Comandante.<br /><br />Il Posto Segreto aprirà una o due sere a settimana, preferibilmente nel weekend, a meno che non abbiate in mente una serata speciale da organizzare in occasione della vostra visita a Roma.</div>
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<span style="color: maroon;">Il prossimo appuntamento sarà il secondo weekend di dicembre: 11, 12 e 13 dicembre</span></h1>
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Chiamatemi per maggiori informazioni sui costi e se decidete di venire, chiamatemi subito perché il tavolo è uno solo e gli amici sono tanti...</div>
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Buon appetito!</div>
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Vera Aland</div>
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Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-76481914450064343332015-01-15T10:56:00.000+01:002015-01-15T10:56:39.848+01:00Charlotte Sanpietroburgese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MfftvuJNu-56R-2wAwQpU8RuwYzYISiY88UlgtWmbKwF0YL56WIh5UkQScC2qVYiDN2ac7N1jV3ZDAXo_Cq5MMryX_GUrKqK6mZJ3GtV9XPnhkwgnKP0L0LdiPN2CWusHckC4d7xFhGL/s1600/IMG_5528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MfftvuJNu-56R-2wAwQpU8RuwYzYISiY88UlgtWmbKwF0YL56WIh5UkQScC2qVYiDN2ac7N1jV3ZDAXo_Cq5MMryX_GUrKqK6mZJ3GtV9XPnhkwgnKP0L0LdiPN2CWusHckC4d7xFhGL/s1600/IMG_5528.JPG" height="298" width="400" /></a></div>
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<span style="letter-spacing: 0.0px;"><i>Portate il Forno a 180°C.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Sbucciare le mele tagliarle a spicchi grandi.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>In una bacinella di vetro lasciare marinare le Mele con Rum e Cannella, ricoperte con una Pelicola.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Foderare la Forma da forno della vostra Torta prima con Burro e poi con il Pangrattato. Sistemare le Mele nella forma da forno.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Lavorare lo Zucchero più le Uova con un mixer devi diventare un schiuma molto densa.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Aggiungere la Farina setacciata mescolare tutto insieme con delicatezza senza smontare le uova.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Ricoprire le nostre mele con impasto aiutando con un cucchiaio.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Infornare in forno caldo 40 min. cerca.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Lasciare raffreddare nel forno spento. Servire con il Gelato e Caramello Caldo.</i></span></div>
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Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-79817345666797903552013-12-21T17:42:00.000+01:002013-12-21T20:02:54.375+01:00Buon Natale e Felice Anno Nuovo a TUTTI Amici di Il Posto Segreto!!! Ci vediamo l'Anno prossimo con tantissime nuove Ricette!!! <br />
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<i><b><span style="color: #783f04;">Tartufi di Mare allo Champagne</span></b></i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfakkiThhwX6DIxFtqVqbJncAOlXVYLiTeH47VOlh0pZq0E0jJM1IxbmEGAFbrYc6x1BnRTUEfYGqVWqJU-58nGPfiNj7vSPLeSkTeT1oyFOPGYOvqRYlIOXt7P6614FN9nIyFZgBRE1C/s1600/IMG_5507.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #783f04;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfakkiThhwX6DIxFtqVqbJncAOlXVYLiTeH47VOlh0pZq0E0jJM1IxbmEGAFbrYc6x1BnRTUEfYGqVWqJU-58nGPfiNj7vSPLeSkTeT1oyFOPGYOvqRYlIOXt7P6614FN9nIyFZgBRE1C/s320/IMG_5507.JPG" width="320" /></span></a><i><b><span style="color: #783f04;">"Qui in Croazia al fiume Kirk abbiamo trovato dei Tartufi di Mare giganteschi e buonissimi che non abbiamo mai mangiato prima da nessuna parte. </span></b></i></div>
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<span style="color: #783f04;"><i><i><b>Siamo stati quasi un mese ad aspettare il prossimo Trasferimento e li abbiamo cucinati in diversi modi, però questa e la nostra ricetta preferita nata a Bordo per il mio compleanno.</b></i></i></span></div>
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<i><b>L'anno scorso quando siamo tornati a Roma in Cantiere di Fiumicino, le abbiamo ritrovato e rifatto qui a Bordo per la festa di Capodanno e sono venuti sempre buonissimi...</b></i></div>
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<span style="color: #783f04;">Tempo di preparazione 40 minuti</span></div>
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<span style="color: #783f04;">Ingredienti (per 4 persone)</span></div>
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<span style="color: #783f04;">Tartufi di Mare 52</span></div>
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<span style="color: #783f04;">Pane Casereccio 4 fette</span></div>
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<span style="color: #783f04;">Champagne 1 bicchiere</span></div>
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<span style="color: #783f04;">Prezzemolo 1 mazzetto</span></div>
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<span style="color: #783f04;">Olio d'Oliva</span></div>
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<span style="color: #783f04;">Peperoncino</span></div>
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<span style="color: #783f04;">Sale</span></div>
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<span style="color: #783f04;">Pepe</span></div>
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<span style="color: #783f04;">Abbiamo messo a spurgare i Tartufi di Mare in una rete fuori Bordo quasi tutta la giornata visto che eravamo fermi con la Barca.</span><br />
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<span style="color: #783f04;">Abbiamo bruschettato 4 fette di Pane Casereccio tagliate spesso.</span><br />
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<span style="color: #783f04;">Nel una Casseruola al fuoco vivo abbiamo aperto i Tartufi di Mare usando poco Olio, un spicchio d'Aglio e tanto Peperoncino, bagnando tutto con un bicchiere di Champagne.</span><br />
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<span style="color: #783f04;">Abbiamo posizionato il nostro Bruschettone in piatto fondo sistemando i Tartufi sopra.</span><br />
<span style="color: #783f04;"><br /></span>
<span style="color: #783f04;">Abbiamo filtrato il nostro sugetto versandolo sopra il Pane e Tartufi, aggiungendo il Prezzemolo fresco e un filo di Olio d'Oliva.</span><br />
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<b>Un abbraccio a tutti!</b></div>
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<b>Vera Aland</b></div>
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<br />Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-79567074981388409772013-01-15T17:49:00.000+01:002013-01-15T17:49:33.121+01:00Totani Ripieni (La Ricetta Moderna)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqNhi2khXgfie192zY_WykwFfUa7qbagkfMK6PoUl6HO6vslsMaOoCMdo5x9wRfmsIcGfL7XjxhWa_1iHgQg8LNIwVfvyDp47togY1J90C8LHWYGu5R2QB27QZ8-T2fYdnIq-wUQJYcPR/s1600/DSCN2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqNhi2khXgfie192zY_WykwFfUa7qbagkfMK6PoUl6HO6vslsMaOoCMdo5x9wRfmsIcGfL7XjxhWa_1iHgQg8LNIwVfvyDp47togY1J90C8LHWYGu5R2QB27QZ8-T2fYdnIq-wUQJYcPR/s400/DSCN2186.JPG" width="400" /></a></div>
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<b>Per 4 persone</b></div>
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<b><u>Ingredienti:</u></b></div>
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<b>4 Totani (circa 120 g l’uno)</b></div>
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<b>200 g Ricotta di Bufala</b></div>
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<b>4 Zucchine con i Fiori (per il Ripieno)</b></div>
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<b>4 Zucchine (per la Crema)</b></div>
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<b>20 g Pane tostato grattugiato</b></div>
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<b>1 ciuffetto di Menta Fresca</b></div>
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<b>10 g Pistacchi Sgocciolati </b></div>
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<b>10 g Mandorle Pelate</b></div>
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<b>1 spicchio d’Aglio</b></div>
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<b>1 ciuffetto Timo Fresco</b></div>
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<b>Olio Extra Vergine d’Oliva</b></div>
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<b>q.b. Sale</b><br />
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<b>q.b. Pepe</b></div>
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<b>Olio Extra Vergine d’Oliva</b></div>
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Fate essiccare in forno a 100°C il pane per il ripieno. Fatelo raffreddare e tritatelo in un mixer.</div>
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Preparate la <b style="mso-bidi-font-weight: normal;">Granella</b> .Fate tostare in un Padellino i <b style="mso-bidi-font-weight: normal;">Pistacchi e le Mandorle</b>, tritateli con il coltello, fate in modo che rimangono abbastanza grosse, aggiungete un pò di pane tostato, sale se necessario.</div>
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Fate bollire le 4<b style="mso-bidi-font-weight: normal;"> Zucchine, </b>a fine bollitura ponetele in acqua con ghiaccio,dopo di che frullatele con la <b style="mso-bidi-font-weight: normal;">Menta</b>, <b style="mso-bidi-font-weight: normal;">Aglio</b>, <b style="mso-bidi-font-weight: normal;">Sa</b>le, <b style="mso-bidi-font-weight: normal;">Pepe</b>, <b style="mso-bidi-font-weight: normal;">Olio </b>e un pò di<b style="mso-bidi-font-weight: normal;"> Mandorle</b> tostate, finche non diventa una crema, tenete in frigo.</div>
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Pulite i <b style="mso-bidi-font-weight: normal;">Totani</b>. Separate i<b style="mso-bidi-font-weight: normal;"> Tentacoli</b> dalle sacche.</div>
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Fate soffriggere le <b style="mso-bidi-font-weight: normal;">Zucchin</b>e e <b style="mso-bidi-font-weight: normal;">Fiori di Zucchina</b> tagliate a cubetti piccolini con <b style="mso-bidi-font-weight: normal;">Olio e Aglio</b>, mettete a parte.</div>
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In una bacinella lavorate con una forchetta la <b style="mso-bidi-font-weight: normal;">Ricotta</b>, aggiungente le <b style="mso-bidi-font-weight: normal;">Zucchine</b> e <b style="mso-bidi-font-weight: normal;">Fiori di Zucchina fritte</b> , la <b style="mso-bidi-font-weight: normal;">Menta</b>, il <b style="mso-bidi-font-weight: normal;">Timo</b>, <b style="mso-bidi-font-weight: normal;">l’Olio,</b> il <b style="mso-bidi-font-weight: normal;">Sale</b>, il <b style="mso-bidi-font-weight: normal;">Pepe</b>, amalgamate tutto bene.</div>
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Farcite le sacche e chiudetele con stuzzicadenti. Rosolatele su tutti i lati con l’<b style="mso-bidi-font-weight: normal;">Olio</b> caldo in una padella a fuoco moderato, salate.</div>
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Metteteli in forno per 6 minuti circa.</div>
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Eliminate gli stuzzicadenti dalle <b style="mso-bidi-font-weight: normal;">Totani</b>, disponete nel piatto, sotto la <b style="mso-bidi-font-weight: normal;">crema di Zucchine,</b> cospargete con la granella e un pò di <b style="mso-bidi-font-weight: normal;">Olio</b>.</div>
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Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com4tag:blogger.com,1999:blog-3319688296386431807.post-51128264094557160152012-12-16T12:44:00.000+01:002012-12-16T12:44:17.367+01:00“ I Rimorchiatori”<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTR9JiLHbhgmaA4ZHblunmfhckFAhn5-CklJA2MK_EuEE-HpuCOuwlJeLml2QG92RQAyPk2a0EjYDFMGPYCnDpwDfWq5p69xT5Tc9utg7niBpFUuHo2obBkjzFP6KUU5hBs2M4WiPxoZu/s1600/DSCN0324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTR9JiLHbhgmaA4ZHblunmfhckFAhn5-CklJA2MK_EuEE-HpuCOuwlJeLml2QG92RQAyPk2a0EjYDFMGPYCnDpwDfWq5p69xT5Tc9utg7niBpFUuHo2obBkjzFP6KUU5hBs2M4WiPxoZu/s400/DSCN0324.jpg" width="400" /></a></div>
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<strong><span style="font-size: large;">Per 12 Fagottini</span></strong></div>
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<u><strong><span style="font-size: large;">Ingredienti:</span></strong></u></div>
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<b style="mso-bidi-font-weight: normal;">12 fettine di Bresaola</b></div>
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<b style="mso-bidi-font-weight: normal;">120 g di Stracchino</b></div>
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<b style="mso-bidi-font-weight: normal;">12 fogliette di Insalata Belga</b></div>
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<b style="mso-bidi-font-weight: normal;">100 g Funghi Champignon</b></div>
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<b style="mso-bidi-font-weight: normal;">25 Pistacchi</b></div>
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<b style="mso-bidi-font-weight: normal;">50 g Erba Cipollina</b></div>
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<b style="mso-bidi-font-weight: normal;">q.b Fiori edibili </b></div>
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<b style="mso-bidi-font-weight: normal;">q.b Olio Extra Vergine d’Oliva</b></div>
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<b style="mso-bidi-font-weight: normal;">q.b Sale </b></div>
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<b style="mso-bidi-font-weight: normal;">q.b Pepe</b></div>
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Preparate il ripieno.</div>
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Tritate i <b style="mso-bidi-font-weight: normal;">Funghi Champignon Freschi</b> fini fini.</div>
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In una ciotola aiutandovi con una forchetta ad ammorbidire lo <b style="mso-bidi-font-weight: normal;">Stracchino</b>, aggiungete i <b style="mso-bidi-font-weight: normal;">Fungh</b>i tritati, <b style="mso-bidi-font-weight: normal;">l’Erba Cipollina</b> tritata fine fine<b style="mso-bidi-font-weight: normal;">, </b>un goccio d’<b style="mso-bidi-font-weight: normal;"> Olio</b>, <b style="mso-bidi-font-weight: normal;">Sale</b> e <b style="mso-bidi-font-weight: normal;">Pepe</b>, amalgamare tutto bene.</div>
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In una padellina tostate i <b style="mso-bidi-font-weight: normal;">Pistacchi</b> sgusciati, tritateli grossolanamente.</div>
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Formate i fagottini con le fette di <b style="mso-bidi-font-weight: normal;">Bresaola</b> con ripieno di formaggio preparato, annodare con un filo di <b>Erba Cipollina</b> a fiocchetto. </div>
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Create i vostri “<b style="mso-bidi-font-weight: normal;">scafi</b>” utilizzando <b style="mso-bidi-font-weight: normal;">l’Insalata Belga, </b>appoggiate i vostri fagottini sopra le fogliette in modo che sembrino dei piccoli "rimorchiatori".</div>
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Prendete un vassoio sistematele in modo carino.</div>
Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-300697028915316982012-08-06T13:07:00.000+02:002012-09-06T12:56:47.217+02:00Tartare di Salmone, Avocado, Fisalis e Fragole con La Granella di Pistacchi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW_HrHEp1ZqwX8stENdoyu_CB73WRPffR66Zo8h5CjNPm_WDlCNUM2IoSV3-9hKDBA9Ardu1963KF1-65_R_LzyDz7DH0NyWMNWMGH43R0PSQaKLT7vh6iSfRDPbsUJMk0mSffxpj08ny/s1600/DSCN1631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW_HrHEp1ZqwX8stENdoyu_CB73WRPffR66Zo8h5CjNPm_WDlCNUM2IoSV3-9hKDBA9Ardu1963KF1-65_R_LzyDz7DH0NyWMNWMGH43R0PSQaKLT7vh6iSfRDPbsUJMk0mSffxpj08ny/s320/DSCN1631.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Per 4 Persone<o:p></o:p></span></b></div>
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<b><u><span style="font-size: large;">Ingredienti:<o:p></o:p></span></u></b></div>
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<b>g 400 Salmone Fresco </b></div>
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<b>1 Avocado </b></div>
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<b>1 cestino Fisalis </b></div>
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<b>8 Fragole </b></div>
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<b>g 100 Pistacchi </b></div>
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<b>q.b Salsa di Soia </b></div>
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<b>1/2 Limone </b></div>
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<b>q.b Olio d’Oliva Extra Vergine </b></div>
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<b>q.b Sale </b></div>
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<b>q.b Pepe </b></div>
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<b>Tostare i Pistacchi, tritarle con un coltello.<o:p></o:p></b></div>
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<b>Pelare l’Avocado e tagliarlo a cubetti, tagliare Fisalis e Fragole a cubetti, mettere tutto insieme in una bacinella, ricoprire con il Succo di ½ Limone.<o:p></o:p></b></div>
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<b>Tagliare il Salmone a cubetti, unire la Frutta marinata, condirlo con i Pistacchi, alcune gocce di Salsa di Soia, l’Olio, il Sale, mescolare tutto bene.<o:p></o:p></b></div>
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<b>Lasciare a riposare per 5 minuti, servire.<o:p></o:p></b></div>
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Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-71892338888478540802012-04-04T16:39:00.002+02:002014-02-01T19:50:31.617+01:00Tartare di Mazzancolle, Fragole e Avocado con Glassa di Aceto Balsamico di Modena<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu_swN7WkdhApGL3kA-woczVpbqcX59JjYEbw9rMa2mRlo4OgPmRjEPz_w2sUgDMZg9zDRE5xnuPjjP2ElAzuNETdOCNDEUX0pnmKfXV8_WIrXv760xw-sRjR2W73pL3a8laA3PwD8Noz/s1600/DSCN2363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu_swN7WkdhApGL3kA-woczVpbqcX59JjYEbw9rMa2mRlo4OgPmRjEPz_w2sUgDMZg9zDRE5xnuPjjP2ElAzuNETdOCNDEUX0pnmKfXV8_WIrXv760xw-sRjR2W73pL3a8laA3PwD8Noz/s400/DSCN2363.jpg" height="196" width="400" /></a></div>
<b><br /></b>
<b>Per 4 Persone</b><br />
<b><u>Ingredienti:</u></b><br />
<b><br /></b>
<b>40 Mazzancolle Fresche</b><br />
<b>1 Avocado</b><br />
<b>4 Fragole</b><br />
<b>1 Limone</b><br />
<b>q.b. Zenzero</b><br />
<b>q.b. Salsa di Soia</b><br />
<b>q.b. Olio d'Oliva Extra Vergine</b><br />
<b>q.b. Sesamo</b><br />
<b>q.b. Sale</b><br />
<b><br /></b>
<b>Sgusciate le Mazzancolle, togliete con uno stuzzicadente il budellino. Tagliatele a pezzettini piccoli. Mettete in una bacinella.</b><br />
<b><br /></b>
<b>Tagliate Fragole e la Polpa di un Avocado a pezzettini, aggiungete lo Zenzero e semi di Sesamo.</b><br />
<b><br /></b>
<b>Mescolate tutto insieme con le Mazzancolle, aggiungete succo di Limone, la Salsa di Soia, Olio d'Oliva Extra Vergine e Sale.</b><br />
<b><br /></b>
<b>Lasciate marinare per 10 minuti.</b><br />
<b>Mettete al centro dei piatti uno stampino e riempitelo con la Tartare.Decorate al vostro piacere.</b><br />
<b><br /></b>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-74773657949243772132012-02-16T17:19:00.000+01:002012-02-16T17:19:00.479+01:00Insalata Tiepida con Totani,Carciofi, Pomodorini e Bottarga<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_ycHV-yrnJXiIozz_VZIM1yJOErd7HRQl7cotmV-v7IW-RBRSLewI1PUPSxcChKV0WxaFsIEBgzt0me1wSk0XPNWmOoBqpuhHSxW2-VT3IGAEiu0leYByDuu-Lka4G1CE7cKow0LKbyR/s1600/Insalata+Tiepida+con+Totani,+Carciofi,+Pomodorini+e+Bottarga.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_ycHV-yrnJXiIozz_VZIM1yJOErd7HRQl7cotmV-v7IW-RBRSLewI1PUPSxcChKV0WxaFsIEBgzt0me1wSk0XPNWmOoBqpuhHSxW2-VT3IGAEiu0leYByDuu-Lka4G1CE7cKow0LKbyR/s400/Insalata+Tiepida+con+Totani,+Carciofi,+Pomodorini+e+Bottarga.JPG" width="400" /></a></div>
<b><br /></b><br />
<b>Per 4 Persone</b><br />
<b><u>Ingredienti:</u></b><br />
<b><br /></b><br />
<b>4 Totani di media misura </b><br />
<b>4 Carciofi </b><br />
<b>200 g di Pomodorini</b><br />
<b>50 g di Bottarga di Tonno</b><br />
<b>1 Limone</b><br />
<b>q.b. Olio d'Oliva Extra Vergine</b><br />
<b>q.b.Sale</b><br />
<b>q.b. Pepe</b><br />
<b><br /></b><br />
Pulite e lavate i <b>Totani</b>, asciugateli con la carta da cucina. Tagliateli a rotelle.<br />
<br />
Pulite i <b>Carciofi</b>, tagliateli a julien, tenetele in <b>Acqua limone</b>. Tagliate i <b>Pomodorini</b> a metà.<br />
<br />
Nel padella antiaderente fatte saltare con un goccio d'<b>Olio</b> i <b>Totani</b>, aggiungete i <b>Carciofi</b> e <b>Pomodorini</b>, continua a saltare a fuoco moderato.<br />
<br />
Spolverate la <b>Bottarga</b>, saltate ancora per un minuto. Servite il piatto.Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-89322771647680298662012-02-09T16:48:00.000+01:002012-02-09T16:48:00.434+01:00Bruschetta con Capesante Scottate,Spinaci e Glassa di Aceto Balsamico<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjAkKCNfgt5HR7MqCafoEwe7NKcPlOmSzXI3xNZOq-hNltwkSW53mRtpgzlLLne2VyQFH11AkVF2WumV1n-gDXnpt521x4p_7K1p7wUkemfaexfQUNE6ukF3NSisy13YshjqoN879Y2FB/s1600/Bruschetta+con+Capesante+Scottate,+Spinaci+e+Glassa+di+Aceto+Balsamico.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjAkKCNfgt5HR7MqCafoEwe7NKcPlOmSzXI3xNZOq-hNltwkSW53mRtpgzlLLne2VyQFH11AkVF2WumV1n-gDXnpt521x4p_7K1p7wUkemfaexfQUNE6ukF3NSisy13YshjqoN879Y2FB/s400/Bruschetta+con+Capesante+Scottate,+Spinaci+e+Glassa+di+Aceto+Balsamico.JPG" width="400" /></a></div>
<b><br /></b><br />
<b>Per 4 Persone</b><br />
<b><u>Ingredienti:</u></b><br />
<b><u><br /></u></b><br />
<b>8 Fette Grigliate di Pane Casareccio Toscano o Pugliese</b><br />
<b>8 Capesante</b><br />
<b>500 g di Spinaci Freschi</b><br />
<b>q.b. Olio d'Oliva Extra Vergine</b><br />
<b>q.b. Glassa di Aceto Balsamico di Modena</b><br />
<b>q.b. Peperoncino</b><br />
<b>q.b. Sale</b><br />
<b>q.b. Pepe</b><br />
<br />
Fate bollire gli <b>Spinaci</b>, scolateli e strizzateli. Metteteli in padella con un po d'<b>Olio</b> e saltarli. Aggiungete <b>Sale</b>, <b>Pepe</b> e <b>Peperoncino</b>.<br />
<br />
Prendete le fette di <b>Pane già Grigliato</b> e mettete su ogni fetta una un po di <b>Spinaci</b>.<br />
<br />
Nel frattempo in una padella antiaderente scottate le <b>Capesante</b>. Posizionatele sul letto di <b>Spinaci</b> e aggiungete qualche goccia di <b>Glassa di Aceto Balsamico di Modena</b>.<br />
<b><br /></b><br />
<b><br /></b>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-68667062348984918482012-02-02T16:22:00.003+01:002012-02-02T16:22:56.203+01:00Bianchetti Fritti in Pastela alla Birra<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoE7WPgEQSAsg9lDGVYVCRuTjykydHCyfx0NEFWw6ClNc0LJbIueQjkSHQK83t_cPJ0f1xEN95bCoYj5hI64a0On2QcdGYUF3Ygy1wQ0xJCP37uT3QPRpS-7my_Tz_erFV1izqaKC3zZ6/s1600/Bianchetti+Fritti+in+Pastella+alla+Birra.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoE7WPgEQSAsg9lDGVYVCRuTjykydHCyfx0NEFWw6ClNc0LJbIueQjkSHQK83t_cPJ0f1xEN95bCoYj5hI64a0On2QcdGYUF3Ygy1wQ0xJCP37uT3QPRpS-7my_Tz_erFV1izqaKC3zZ6/s400/Bianchetti+Fritti+in+Pastella+alla+Birra.JPG" width="400" /></a></div>
<b><br /></b><br />
<b><br /></b><br />
<b>Per 4 Persone</b></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b><u>Ingredienti:</u></b><br />
<b><u><br /></u></b></div>
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<b><u><span style="text-decoration: none;"></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b>500 g Bianchetti</b></div>
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<b>130 g di Farina 00</b></div>
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<b>200 ml di Birra Bionda</b></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b>1 Albume</b></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<b>Olio d’oliva per friggere</b></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
Mettete la <b>Farina</b> a fontana in una ciotola con l’<b>Olio</b> e versate la <b>Birra </b>a filo, mescolando con una frusta e raccogliendo la <b>Farina </b>dai bordi della fontana, incorporate tutto, lasciate riposare per 30 minuti a temperatura ambiente.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
Al momento di friggere, montate l’<b>Albume</b> a neve e unitelo alla pastella, mescolando da sotto sopra con una forchetta senza smontare il tutto.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
Riscaldate <b>l’Olio per friggere</b>, quando e bel caldo immergete i<b> Bianchetti </b>passati prima in <b>Pastella </b>con delicatezza, una a volta, facendo attenzione che non si appiccicano.</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
Quando i<b> Bianchetti</b><strong> </strong>diventano belle dorate tirateli fuori e mettete sulla carta assorbente per i fritti, salate pepate e servite.</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-31785302508120048422012-01-22T16:11:00.000+01:002013-09-01T19:57:23.882+02:00Tartare di Tonno e Avocado con Crostini di Pane e Crema di Finocchi<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP_zWMt8KsuTse7u45UkFuSPLWkJW2N81dvYxdiDXqIv8w6Be8OArsB_J3awJVSw8G_7Acb-55Yd9kLqY_qbyN2BS-1B2nEo76rfQ-nZ0pUIVmExq2Q3Zj42wcu6_3nfV2l4sPxkQUP-B/s1600/DSCN1763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP_zWMt8KsuTse7u45UkFuSPLWkJW2N81dvYxdiDXqIv8w6Be8OArsB_J3awJVSw8G_7Acb-55Yd9kLqY_qbyN2BS-1B2nEo76rfQ-nZ0pUIVmExq2Q3Zj42wcu6_3nfV2l4sPxkQUP-B/s320/DSCN1763.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Per 4 Persone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>520 g Tonno Fresco</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>1 Avocado Maturo</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>80 g Pane Casareccio</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>2 Finocchi</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>1 mazzetto Aneto</b><b><br />
</b><b>1 Limone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>15 g Salsa di Soia</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>80 g Olio d’Oliva Extra Vergine</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>1 spicchio Aglio</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>q.b. Sale</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>q.b. Pepe</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br />
Pulite e lavate i <b style="mso-bidi-font-weight: normal;">Finocchi</b>, frullarne con <b style="mso-bidi-font-weight: normal;">Succo di Limone</b>, l’<b style="mso-bidi-font-weight: normal;">Olio</b>, l’<b style="mso-bidi-font-weight: normal;">Aglio </b>e <b style="mso-bidi-font-weight: normal;">Sale</b>, mettete la <b style="mso-bidi-font-weight: normal;">Crema </b>in frigo.</div>
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<br /></div>
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Tagliate <b style="mso-bidi-font-weight: normal;">Avocado</b> a cubetti, tagliate il <b style="mso-bidi-font-weight: normal;">Pane </b>e saltate in padella con un filo d’<b style="mso-bidi-font-weight: normal;">Olio</b> profumato all’<b style="mso-bidi-font-weight: normal;">Aglio</b>.</div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Tagliate il <b style="mso-bidi-font-weight: normal;">Tonno</b> a cubetti, aggiungete l’<b style="mso-bidi-font-weight: normal;">Avocado</b>, il <b style="mso-bidi-font-weight: normal;">Pane fritto</b>, l’<b style="mso-bidi-font-weight: normal;">Aneto</b>, la <b style="mso-bidi-font-weight: normal;">Salsa di Soia</b>, l<b style="mso-bidi-font-weight: normal;">’Olio</b>, il <b style="mso-bidi-font-weight: normal;">Sale, Pepe </b>e il <b style="mso-bidi-font-weight: normal;">Succo di Limone</b>, mescolate tutto bene. Lasciate marinare per 5-10 minuti.</div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Disponete sul fondo dei piatti la <b style="mso-bidi-font-weight: normal;">Crema di Finocchi</b>, mettete al centro un stampino e riempitelo con la <b style="mso-bidi-font-weight: normal;">Tartare</b>, decorate con l’<b style="mso-bidi-font-weight: normal;">Aneto</b> e il <b style="mso-bidi-font-weight: normal;">Pane fritto</b> rimasto.</div>
Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com2tag:blogger.com,1999:blog-3319688296386431807.post-25695102976949248862012-01-14T11:45:00.000+01:002012-01-14T11:45:54.927+01:00Filetti di Triglia al Timo scottati in padella con Purea di Patate allo Zafferano<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCifPX97Nb_topwstfoCLR_mpsSfqLZTgGkMmN7UTFVn8tAW59VJhK2wu5DuwlGipkE5Omeh-iEcDKf8fiiZLg_g5fCgbz7gw88YbpdNuLhs6_MbDqwQfULj1Q4MwJhfi2kTR3oupmHr5/s1600/DSCN1612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCifPX97Nb_topwstfoCLR_mpsSfqLZTgGkMmN7UTFVn8tAW59VJhK2wu5DuwlGipkE5Omeh-iEcDKf8fiiZLg_g5fCgbz7gw88YbpdNuLhs6_MbDqwQfULj1Q4MwJhfi2kTR3oupmHr5/s320/DSCN1612.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Per 4 Persone<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;">Ingredienti:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>4 Triglie </b></div>
<div class="MsoNormal">
<b>g 200 Purea di Patate </b></div>
<div class="MsoNormal">
<b>q.b Zafferano<o:p></o:p></b></div>
<div class="MsoNormal">
<b>1 ciuffo Timo <o:p></o:p></b></div>
<div class="MsoNormal">
<b>4 Insalata Belga </b></div>
<div class="MsoNormal">
<b>q.b Olio d’Oliva Extra
Vergine<o:p></o:p></b></div>
<div class="MsoNormal">
<b>q.b Sale </b></div>
<div class="MsoNormal">
<b>q.b Pepe </b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparare una Purea
di Patate con lo Zafferano abbastanza densa con la quale riempire un
sac-a-poche .<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Dorare le Triglie in
una padella antiaderente ben calda con poco Olio da tutte due le parti.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>Creare una rosetta di
purea.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>In mezzo del piatto
sistemare l’Insalata Belga.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Disporvi sopra 2
filetti di Triglia profumati al Timo fresco, aggiungere un goccio d’Olio, Sale
e Pepe.<o:p></o:p></b></div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com2tag:blogger.com,1999:blog-3319688296386431807.post-32276103279612144542012-01-12T13:42:00.000+01:002012-01-12T13:42:00.432+01:00Tortino di Finocchi con Gambero Rosso e Salsa all’ Avocado<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7fIAoK4uMHP-Hq15KkpKzgjrUShnXCFaiUeEUCBW77ndS5kk_0SXkt6xLNCUIOM5MGfIvox6dgaQx-Up9olir-6buWlGpJvJ6tQh1E4ryL3deprr4WqBKVctiufXSM4f51dnf5jSHBbn/s1600/DSCN1666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7fIAoK4uMHP-Hq15KkpKzgjrUShnXCFaiUeEUCBW77ndS5kk_0SXkt6xLNCUIOM5MGfIvox6dgaQx-Up9olir-6buWlGpJvJ6tQh1E4ryL3deprr4WqBKVctiufXSM4f51dnf5jSHBbn/s320/DSCN1666.JPG" width="320" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Per 4 Persone<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;">Ingredienti:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br />
<b>12 Gamberi </b></div>
<div class="MsoNormal">
<b>2 Finocchi </b></div>
<div class="MsoNormal">
<b>1 Uovo </b></div>
<div class="MsoNormal">
<b>2 cucchiai Farina </b></div>
<div class="MsoNormal">
<b>2 cucchiai Panna </b></div>
<div class="MsoNormal">
<b>2 Avocado </b></div>
<div class="MsoNormal">
<b>1/2 Limone </b></div>
<div class="MsoNormal">
<b>q.b Zucchero </b></div>
<div class="MsoNormal">
<b>q.b Sale </b></div>
<div class="MsoNormal">
<b>q.b Olio d’Oliva Extra
Vergine<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparare i Tortini. Far
bollire i Finocchi, scolarle, frullare, lasciare a raffreddare.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>Aggiungere un Uovo,
Sale e Pepe. Imburrare gli stampini, versare la massa, infornare per circa 20
minuti a 180. <o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparare la Salsa di
Avocado.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pelare Avocado,
tagliare a pezzi, aggiungere la Panna e lo Zucchero, Succo di ½ Limone, Sale,
frullare, mettere in frigo.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sgusciare i Gamberi e
conservare le Code, eliminare il Budellino.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sistemare i Tortini
su Salsa di Avocado, posizionare le Gamberi scottate in una padella antiaderente.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Decorare con la
Granella di Pistacchi.<o:p></o:p></b></div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-53023614738985035902012-01-09T13:36:00.000+01:002012-01-11T17:11:49.038+01:00Gamberoni al Melograno con il Cous Cous profumato alla Menta<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RJnL6Gl2Ib96HL9f7zYFwdURuLEHyEsb6-l95pfhZYgEherrWPzGQwDD9IQ_2abrACf1E3nwjdrfyelUPaG9KBADdNFTObQyAE5xP8CWdjnb16YOyB-E8CMUEu_SvwNbgbxaneB-qFiv/s1600/DSCN1662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RJnL6Gl2Ib96HL9f7zYFwdURuLEHyEsb6-l95pfhZYgEherrWPzGQwDD9IQ_2abrACf1E3nwjdrfyelUPaG9KBADdNFTObQyAE5xP8CWdjnb16YOyB-E8CMUEu_SvwNbgbxaneB-qFiv/s320/DSCN1662.JPG" width="180" /></a></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<span style="font-size: large;"><strong>Per 4 Persone<o:p></o:p></strong></span></div>
<div class="MsoNormal">
<u><span style="font-size: large;"><strong>Ingredienti:<o:p></o:p></strong></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>12 Gamberoni </b></div>
<div class="MsoNormal">
<b>2 Melograno </b></div>
<div class="MsoNormal">
<b>g 240 Cous Cous </b></div>
<div class="MsoNormal">
<b>1 ciuffo Menta </b></div>
<div class="MsoNormal">
<b>ml 50 Vodka </b></div>
<div class="MsoNormal">
<b>1 Scalogno </b></div>
<div class="MsoNormal">
<b>1 spicchio Aglio </b></div>
<div class="MsoNormal">
<b>q.b Olio d’Oliva Extra
Vergine </b></div>
<div class="MsoNormal">
<b>q.b Sale </b></div>
<div class="MsoNormal">
<b>q.b Pepe </b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Spremere i Melograni,
lasciare un pò di chicchi di Melograno a parte.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparare il Cous
Cous, aggiungere la Menta tritata, lasciare a riposare in frigo per 5 ore circa.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparare il Sugo. In
una casseruola far stufare lo Scalogno tritato e uno spicchio d’Aglio in
camicia con poco Olio d’oliva, aggiungere i Carapaci dei Gamberoni, far sudare,
aggiungere un poco d’ Acqua e portare a ebollizione per 20 minuti circa.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Passare al
passaverdura schiacciando bene, in modo da recuperare più sugo possibile, far addensare
la salsa, salare, lasciare a parte.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Nel centro del Piatto
con l’ aiuto di una Coppa Pasta sistemare il Cous Cous.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Scottare i Gamberoni
in padella antiaderente con poco Olio, sfumare con la Vodka, aggiungere il
Succo di Melograno e il Sugo, stringere.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Decorare il tortino
di Cous Cous con i Gamberoni.<o:p></o:p></b></div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-2436721119572840442012-01-05T15:30:00.001+01:002012-09-06T12:39:47.405+02:00Gamberi di Sanremo Marinati al Frutto di Passione e Vodka<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ambaKQbz-T4/TwWz8s0pE2I/AAAAAAAABHA/ek4dmnu7t1k/s1600/DSCN1652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-ambaKQbz-T4/TwWz8s0pE2I/AAAAAAAABHA/ek4dmnu7t1k/s400/DSCN1652.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-size: 19px;"><b><br /></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Per 4 Persone<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><u><span style="font-size: large;">Ingredienti:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br />
<b>8 Gamberi Rossi </b></div>
<div class="MsoNormal">
<b>4 Frutto di Passione </b></div>
<div class="MsoNormal">
<b>q.b Zenzero<o:p></o:p></b></div>
<div class="MsoNormal">
<b>1/2 Limone </b></div>
<div class="MsoNormal">
<b>ml 50 Vodka <o:p></o:p></b></div>
<div class="MsoNormal">
<b>q.b Olio d’Oliva Extra Vergine </b></div>
<div class="MsoNormal">
<b>q.b Sale </b></div>
<div class="MsoNormal">
<b>q.b Pepe </b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Sgusciate le Code dei Gamberi ed eliminate l’Intestino.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Dividete a meta i Frutti della Passione, raccogliete la polpa in una terrina, tenendo da parte i gusci, unite lo Zenzero, il succo di ½ Limone, la Vodka. <o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Immergete i Gamberi e lasciatele marinare per 20 minuti.<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Togliete i Gamberi dalla marinatura, conditele con Sale, Pepe e Olio.<o:p></o:p></b></div>
<div class="MsoNormal">
<b>Riempite i gusci con la Salsa della marinatura e Gamberi.<o:p></o:p></b></div>
Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-25041675705363332542011-10-25T11:31:00.000+02:002012-01-08T16:57:32.706+01:00Insalata “Bel Ricordo”<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rVSBfz5RXub8s7jRBuSE0Nj29a8ipOT-c1ICf_ibkT8eyQjBRLcXAVUp22VX8fNudMzg0o7KjiDhoRxR_PNCRvAcsw4bxlMNpU2pisPRoGEE49f1KsQ2s6OV-edN0d4Tcqe03xKGLUWl/s1600/P1207_08-03-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rVSBfz5RXub8s7jRBuSE0Nj29a8ipOT-c1ICf_ibkT8eyQjBRLcXAVUp22VX8fNudMzg0o7KjiDhoRxR_PNCRvAcsw4bxlMNpU2pisPRoGEE49f1KsQ2s6OV-edN0d4Tcqe03xKGLUWl/s400/P1207_08-03-11.jpg" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Per 4 Persone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>4 Patate</b></div>
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<b><br />
</b></div>
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<b>2 Carote</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><br />
</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>1 kg di Catalogna (Puntarelle)</b></div>
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<b><br />
</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>280 g Tonno sotto’olio </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><br />
</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>q.b. Olio Extra Vergine d’Oliva</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>Succo di ½ Limone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><br />
</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>q.b. Sale</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><br />
</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b>q.b. Pepe</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Private la <b style="mso-bidi-font-weight: normal;">Catalogna </b>delle foglie e prendete solo i germogli interni.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Lessate le <b style="mso-bidi-font-weight: normal;">Patate </b>spelatele e tagliate a cubetti abbastanza grossi.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Tagliate le <b style="mso-bidi-font-weight: normal;">Carote</b> a rondelle.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Scolate il <b style="mso-bidi-font-weight: normal;">Tonno dal olio</b>, sminuzzatelo aiutandovi con una forchetta a pezzetti.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Unite tutto insieme, spruzzate con il <b style="mso-bidi-font-weight: normal;">Succo di Limone</b>, mescolate e completate con <b style="mso-bidi-font-weight: normal;">Olio, Sale</b> e <b style="mso-bidi-font-weight: normal;">Pepe</b>.</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-87069578407142098452011-10-08T15:01:00.001+02:002011-12-10T16:58:30.513+01:00Filetti di Sgombro al Lauro e Tre Pepe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcLf0r0KPzGbUmXW-qNFUSND8wD2tQM5Zrmc04MAbuqqzIAUfzYYJFEWrmYfz9NW4MlEDkPDd97mydqeq8AQHUr0v8ZvnsWRM12RC7PlN9li6bTHqQkjBC3LNHgafUYSrwTsV9W3BULp5/s1600/DSCN1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcLf0r0KPzGbUmXW-qNFUSND8wD2tQM5Zrmc04MAbuqqzIAUfzYYJFEWrmYfz9NW4MlEDkPDd97mydqeq8AQHUr0v8ZvnsWRM12RC7PlN9li6bTHqQkjBC3LNHgafUYSrwTsV9W3BULp5/s320/DSCN1276.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Per 4 persone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="text-decoration: none;"></span></u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">4 Sgombri Freschi medi</b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">8 Foglie di Lauro</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Mix di Tre Pepe (rosa, verde, nero)</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Sale</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Olio d’Oliva Extra vergine</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Fate bollire gli<b style="mso-bidi-font-weight: normal;"> Sgombri</b> con <b style="mso-bidi-font-weight: normal;">Foglie di Lauro</b>, <b style="mso-bidi-font-weight: normal;">Mix di Tre pepe</b>, <b style="mso-bidi-font-weight: normal;">Sale</b> e un goccio d’<b style="mso-bidi-font-weight: normal;">Olio</b>. Fate attenzione a non cuocerli troppo altrimenti si asciugano.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Spegnete il fuco e lasciateli raffreddare.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sfilettate gli Sgombri e sistemate in un piato fondo.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Filtrate il Brodo. </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Ricoprire i Filetti con Brodo e mettere in frigo a riposare per 2 -3 ore.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Mezzora prima di servirle, tirate gli <b style="mso-bidi-font-weight: normal;">Sgombri </b>fuori dal frigo.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sistemate in un piatto piano, aggiungete se necessario il <b style="mso-bidi-font-weight: normal;">Sale</b> e<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Pepe</b>. Decorate con <b style="mso-bidi-font-weight: normal;">Mix di Pepe</b> e <b style="mso-bidi-font-weight: normal;">Foglie di Alloro</b>. Servite con le <b style="mso-bidi-font-weight: normal;">Patate</b> o <b style="mso-bidi-font-weight: normal;">Insalata</b>.</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-564350621244467222011-10-08T14:57:00.000+02:002011-12-10T17:00:39.313+01:00Garganelli allo Zafferano con Pomodorini di Pachino e Filetti di Triglia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJyIbDDw3Qo4T4_pTYTI8EwhemuXD9ehcIhxK_ur5Meh5ihL3fggfEGUCvKkPBwoc17kibpLQj3TgsxgZ_GL8qGkrzvUwPPdOMkeSxneZApa9b2iRV40td4PD0sQm2F1sopVuhYm-f7cH/s1600/DSCN1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJyIbDDw3Qo4T4_pTYTI8EwhemuXD9ehcIhxK_ur5Meh5ihL3fggfEGUCvKkPBwoc17kibpLQj3TgsxgZ_GL8qGkrzvUwPPdOMkeSxneZApa9b2iRV40td4PD0sQm2F1sopVuhYm-f7cH/s320/DSCN1274.JPG" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Per 4 persone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="text-decoration: none;"></span></u></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">400 gr Garganelli emiliani </b></div>
<b style="mso-bidi-font-weight: normal;">100 gr Pomodorini di pachino </b><br />
<b style="mso-bidi-font-weight: normal;">12 filetti piccoli Filetti di Triglia </b><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">2 gr Zafferano </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">1 Scalogno </b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Basilico fresco</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Peperoncino</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Sale</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Olio d’Oliva Extra vergine</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Mettete a bollire la pasta. Nel frattempo preparate il sugo.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Soffriggere lo<b style="mso-bidi-font-weight: normal;"> Scalogno </b>con un po d’ <b style="mso-bidi-font-weight: normal;">Olio</b>, aggiungete i <b style="mso-bidi-font-weight: normal;">Pomodorini</b> e il <b style="mso-bidi-font-weight: normal;">Peperoncino </b>e alla fine lo <b style="mso-bidi-font-weight: normal;">Zafferano</b>.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Spadellate a parte i <b style="mso-bidi-font-weight: normal;">filetti di Triglia </b>solo dalla parte della pelle.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Scolate la pasta.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Saltate la pasta con il sugo preparato a fuoco moderato, sistematela nei piatti, decorate con i <b style="mso-bidi-font-weight: normal;">Filetti di Triglia</b>.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-5841423929295616492011-09-13T08:50:00.001+02:002011-12-10T16:59:30.576+01:00Agnello con Patate al Forno<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj_yc9sVGh2CFNIzDTsDcLwy9v-BZZ3jfAai-J7lKB3V-_-AIz_Qb-WJCvwNWwz4bQN-nM8Y8IQF9OrzHPlEtC8psg_mKZmxdXJPIomJIij17b5cAxj1t1iOklrSwlix8EOYWuDMAno0K/s1600/DSCN0403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXj_yc9sVGh2CFNIzDTsDcLwy9v-BZZ3jfAai-J7lKB3V-_-AIz_Qb-WJCvwNWwz4bQN-nM8Y8IQF9OrzHPlEtC8psg_mKZmxdXJPIomJIij17b5cAxj1t1iOklrSwlix8EOYWuDMAno0K/s320/DSCN0403.jpg" width="320" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Per 4 Persone</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Ingredienti:</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /><b style="mso-bidi-font-weight: normal;">1 kg Costolette di Agnello</b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">1 kg Patate</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">1 bicchiere Vino Bianco Secco</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">100 g Aromi diversi (Rosmarino, Salvia, Timo)</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">qualche grano di Ginepro</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">Olio Extra Vergine d’Oliva</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b. Sale</b><br />
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;">q.b .Pepe</b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"></b></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Pelate le <b style="mso-bidi-font-weight: normal;">Patate</b>, tagliatele a cubetti.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Mettetele in una teglia, aggiungete gli <b style="mso-bidi-font-weight: normal;">Aromi</b>, <b style="mso-bidi-font-weight: normal;">Olio</b>, <b style="mso-bidi-font-weight: normal;">Sale</b> e <b style="mso-bidi-font-weight: normal;">Pepe</b>, posate in forno a 200°C.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sistemate le costolette d’<b style="mso-bidi-font-weight: normal;">Agnello</b> a “<b style="mso-bidi-font-weight: normal;">Corona</b>”, aiutatevi con degli stuzzicadenti. Coprite le ossa delle<span style="mso-spacerun: yes;"> </span>costolette con la carta stagnola. Aggiungete gli <b style="mso-bidi-font-weight: normal;">Aromi</b>, <b style="mso-bidi-font-weight: normal;">Olio</b>, salate, pepate, posate in forno insieme con le patate. Dopo 20 minuti di cottura sfumate con il <b style="mso-bidi-font-weight: normal;">Vino</b>, tirate fuori tutti due.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Spostate le <b style="mso-bidi-font-weight: normal;">Patate</b> nella teglia con <b style="mso-bidi-font-weight: normal;">Agnello</b>. Continuate a cuocere per altri 30 minuti.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Tirate fuori dal forno l’<b style="mso-bidi-font-weight: normal;">Agnello</b> con le <b style="mso-bidi-font-weight: normal;">Patate</b>.</div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Sistemate nel piatto, servite.</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-11651059303973018102011-09-01T08:12:00.001+02:002011-09-01T08:12:00.156+02:00Tartufo al Cioccolato Bianco<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihbaw0zD_MB4yGHdgUk7FweNGJKZs6g64NJ5SMxj8t1Jv0kmcjbzZB8smz68IuqGr6EVsMn_FQliFglNcu-TuXtB7gm28hfWzAZ1j0wZE4l0TCwm4fTm0wD4PHhKvp4kvAb79aINLle5B/s1600/DSCN0411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihbaw0zD_MB4yGHdgUk7FweNGJKZs6g64NJ5SMxj8t1Jv0kmcjbzZB8smz68IuqGr6EVsMn_FQliFglNcu-TuXtB7gm28hfWzAZ1j0wZE4l0TCwm4fTm0wD4PHhKvp4kvAb79aINLle5B/s320/DSCN0411.jpg" width="320px" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Per 8 Tartufi</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="text-decoration: none;"></span></u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">300 g Cioccolato Bianco</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">100 g Cioccolato Nero Fondente</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">120 g Tuorli</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">40 g Latte</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">2 Foglie Colla di Pesce</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">400 gr Panna Montata</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Sciogliete il <b style="mso-bidi-font-weight: normal;">Cioccolato Bianco</b> a bagnomaria.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Sciogliete il <b style="mso-bidi-font-weight: normal;">Cioccolato Nero Fondente</b> a bagnomaria.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">In una ciottola sbattete i <b style="mso-bidi-font-weight: normal;">Tuorli</b> con lo <b style="mso-bidi-font-weight: normal;">Zucchero</b>, aggiungete ¾ di massa nel <b style="mso-bidi-font-weight: normal;">Cioccolato Bianco</b> sciolto e ¼ nel <b style="mso-bidi-font-weight: normal;">Cioccolato Nero.</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Mettete le <b style="mso-bidi-font-weight: normal;">Foglie di Colla di Pesce</b> in acqua fredda per 10 minuti.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Versate il <b style="mso-bidi-font-weight: normal;">Latte</b> in un tegame e riscaldatelo, quando è caldo strizzate l’acqua dalle <b style="mso-bidi-font-weight: normal;">Foglie di Colla di Pesce </b>e immergetele nel <b style="mso-bidi-font-weight: normal;">Latte</b>, fate sciogliere. Aggiungetene ¾ nel <b style="mso-bidi-font-weight: normal;">Cioccolato Bianco</b> e ¼ nel <b style="mso-bidi-font-weight: normal;">Cioccolato Nero</b>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Montate la Panna, aggiungetene ¾ nel nostro impasto di Cioccolato Bianco e ¼ nel Cioccolato Nero.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Riempite gli stampini quasi a filo con il Cioccolato Bianco, e un cucchiaio al centro di <b style="mso-bidi-font-weight: normal;">Cioccolato Nero</b>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Lasciatele a raffreddare, poi ponete in frigo per 3-4 ore.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Servite i <b style="mso-bidi-font-weight: normal;">Tartufi</b> con la <b style="mso-bidi-font-weight: normal;">Crema di Caffè</b>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-29365336488357890232011-08-19T08:15:00.001+02:002011-08-19T08:15:00.480+02:00Spaghetti al Pesto con Pomodorini San Marzano<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tffm7lx8l83_2TPfI3vnhNIl1Ws0RvPIdsSOFyhyphenhyphenTIvfdC0lCGP3pfqar5rRugNlmRP9jF65ydTdK8cyOx-kKzHUmwin4DqEhWTalWnnYBlF87TdEoNdgRZJseSvzEKnCXv5LBAgwFJB/s1600/DSCN0531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tffm7lx8l83_2TPfI3vnhNIl1Ws0RvPIdsSOFyhyphenhyphenTIvfdC0lCGP3pfqar5rRugNlmRP9jF65ydTdK8cyOx-kKzHUmwin4DqEhWTalWnnYBlF87TdEoNdgRZJseSvzEKnCXv5LBAgwFJB/s320/DSCN0531.jpg" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><b style="mso-bidi-font-weight: normal;"><u><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Per 4 Persone</b></div><strong><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div></strong></u></b><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="text-decoration: none;"></span></u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">400 g di Spaghetti</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">200 g Pomodorini San Marzano</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Olio Extra Vergine d’Oliva</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. <span style="mso-spacerun: yes;"> </span>Sale</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Pepe</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Per il Pesto:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">50 g Basilico (sole le foglie)</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">½ bicchiere Olio d’Oliva Extra Vergine</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">6 cucchiai di Parmigiano Reggiano (DOP)</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">2 cucchiai di Pecorino (DOP)</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">2 spicchi d’Aglio</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">1 Cucchiaio da cucina di Pinoli</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Sale Grosso</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preparate il <b style="mso-bidi-font-weight: normal;">Pesto</b>. Pestate al mortaio le foglie di <b style="mso-bidi-font-weight: normal;">Basilico</b>, con un pizzico di <b style="mso-bidi-font-weight: normal;">Sale grosso</b> e spicchi d’<b style="mso-bidi-font-weight: normal;">Aglio</b>. Quando tutto sarà ben tritato, aggiungete il <b style="mso-bidi-font-weight: normal;">Pecorino</b> e il <b style="mso-bidi-font-weight: normal;">Parmigiano</b>, lavorate. Quando il composto risulterà una massa omogenea, aggiungete l’<b style="mso-bidi-font-weight: normal;">Olio</b> a filo, lavorate con la spatola, fino a ottenere una salsa.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Trasferite il <b style="mso-bidi-font-weight: normal;">Pesto</b> in una terrina grande.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Saltate i Pomodorini con un po’ di <b style="mso-bidi-font-weight: normal;">Olio</b>, aggiungete nel <b style="mso-bidi-font-weight: normal;">Pesto.</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Scolate gli Spaghetti, trasferite nella terrina con <b style="mso-bidi-font-weight: normal;">Pesto e Pomodorini</b>, amalgamate tutto bene, mescolate e servite.</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-61065476412024876492011-08-09T10:39:00.002+02:002011-08-09T10:39:00.685+02:00Rosmarino (Rosmarinus officinalis)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHfiRY8Ww_C4vOjRgzfA_l6Th97rNwWKCxK_yCh2KmgIc6IYZp3KmzD6rjEI0FGJnfe4Fj239ZU3BurtqYxIBJ2XxaFLspafWd6c6bcJRLjoalcoPJ8CUuyVrNMqZ04RI5XMkNX4Dk4p1/s1600/DCAVZ383WCAPZ7JGVCAL4ENGBCAQ0UHVGCAM2Z9ARCAJSFJ0OCA693GTXCAK731IBCAV5Q35MCAM9JE1ECAMKNPTVCAEZRU1FCAMTUBRVCAT8I7UECA194TS1CAGGPCSJCAXG80G6CARR073LCA4BVNCK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHfiRY8Ww_C4vOjRgzfA_l6Th97rNwWKCxK_yCh2KmgIc6IYZp3KmzD6rjEI0FGJnfe4Fj239ZU3BurtqYxIBJ2XxaFLspafWd6c6bcJRLjoalcoPJ8CUuyVrNMqZ04RI5XMkNX4Dk4p1/s1600/DCAVZ383WCAPZ7JGVCAL4ENGBCAQ0UHVGCAM2Z9ARCAJSFJ0OCA693GTXCAK731IBCAV5Q35MCAM9JE1ECAMKNPTVCAEZRU1FCAMTUBRVCAT8I7UECA194TS1CAGGPCSJCAXG80G6CARR073LCA4BVNCK.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Famiglia:</strong> Lamiacee e Labiate</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Habitat:</strong> macchia mediterranea</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><strong>Raccolta:</strong> tutto l’anno (foglie s sommità fiorite)</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Il rosmarino, appartenente a un genere che sembra contare solo 2 specie, e un arbusto sempre verde alto fino a 2 metri, con fusto legnoso e ramificato. Ha foglie strette e lineari, di colore verde scuro nella pagina superiore e bianco- argentee in quella inferiore. Per quasi tutto l’anno si sviluppano piccoli fiori azzurro-violetti raccolti a grappoli all’ascella delle foglie e dalla caratteristica forma a labbra.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Rusmari</b>, <b style="mso-bidi-font-weight: normal;">osmari,</b> <b style="mso-bidi-font-weight: normal;">sgulmarin</b>, <b style="mso-bidi-font-weight: normal;">ramerino </b>o<b style="mso-bidi-font-weight: normal;"> zipiri</b>, sono i tanti modi di chiamare il rosmarino, il cui nome deriva dal latino <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">ros</i></b> “rugiada” e <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">mare</i> </b>“mare” ossia<i style="mso-bidi-font-style: normal;"> </i>“rugiada di mare” per il colore dei suoi fiori che ricordano l’azzurro del mare e per il fatto che cresce spontaneo lungo le coste vicino al mare.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Le foglie e rametti si utilizzano freschi.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Proprietà</b>: antisettico, antidolorifico, antispasmodico, digestivo, stomachico, tonico.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><img border="0" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6364OSmA6EFKtyP4f3xWzW7ZpQ3g22ez61QH9D9jnoI97AQTOSEChJeJzPm8jVC5hXmHNoo8nQ4JmjfcEPlE0IRVfZY02xyb1rj-PNFlbzQvJxJOrF_45YNIxfcGK0LP3NVXaXVu8kYdU/s1600/grin.gif" /><strong>In Cucina:</strong> nella cucina mediterranea il rosmarino e uno degli aromi maggiormente apprezzati. Viene utilizzato per carni arrosto, soffriti, patate, minestre di legumi e per farcire il pesce cotto al forno o alla brace.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 9pt;"><span style="mso-spacerun: yes;"> </span>Enciclopedia delle Erbe, Riconoscimento e uso medicinale, alimentare, aromatico, cosmetico</span></b></div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0tag:blogger.com,1999:blog-3319688296386431807.post-50637946169549590762011-08-01T09:00:00.003+02:002011-08-01T09:00:11.668+02:00La Focaccia Genovese (Fugassa) Ricetta Originale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyOpMhjET7QIQZKtGfXsPAf_kL5YWviLt0hzeTMh6YvYVoh-fbg6m3H8DRgdhbCtfDIx5oYOdNjnEKtw_D7OYWSi3-WzlC9-wHA4MqR7hBge-sCFWLQGesCe5O05QlIQV-CZuJo1XUOGu/s1600/Nuova+immagine010.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyOpMhjET7QIQZKtGfXsPAf_kL5YWviLt0hzeTMh6YvYVoh-fbg6m3H8DRgdhbCtfDIx5oYOdNjnEKtw_D7OYWSi3-WzlC9-wHA4MqR7hBge-sCFWLQGesCe5O05QlIQV-CZuJo1XUOGu/s320/Nuova+immagine010.bmp" width="320px" /></a></div><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">La Focaccia Genovese (Fugassa) Ricetta Originale</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">500 g Farina “0”</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">un pizzico Zucchero</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">13 g Lievito di Birra</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">3 cucchiai Olio Extra Vergine d’Oliva</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. <span style="mso-spacerun: yes;"> </span>Acqua</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Per emulsione:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Olio</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Sale grosso </b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Vino Bianco secco </b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong>Aromi</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Sciogliete il Lievito in un po di l’<b style="mso-bidi-font-weight: normal;">Acqua </b>tiepida, aggiungete lo <b style="mso-bidi-font-weight: normal;">Zucchero</b> e la <b style="mso-bidi-font-weight: normal;">Farina</b>, lasciate riposare 30 min finche diventi gonfia.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Mettete la Farina in una ciotola di vetro, aggiungete, il <b style="mso-bidi-font-weight: normal;">Sale</b>, l’<b style="mso-bidi-font-weight: normal;">Olio</b>, <b style="mso-bidi-font-weight: normal;">Pasta già lievitata</b> e l’<b style="mso-bidi-font-weight: normal;">Acqua</b>, lavorate l’impasto devi diventare elastico, lasciate riposare.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Accendete il forno, riscaldatelo a 50°C, spegnete. Mettete l’impasto dentro almeno per 2 ore.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Una volta lievitata la pasta prendete la teglia da forno, stendetela fine, coprite con Olio, stendete con le dita, fiche diventa sottile.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preparate un‘emulsione di <b style="mso-bidi-font-weight: normal;">Olio </b>½, <b style="mso-bidi-font-weight: normal;">Vino</b> ½, <b style="mso-bidi-font-weight: normal;">Sale grosso</b>, spennellate.</div><span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;">Lasciate riposare altri 20 minuti. </span><br />
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<span style="font-family: 'Times New Roman'; font-size: 12pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: IT;">Infornate</span>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-26663167693837462122011-07-30T09:06:00.000+02:002011-07-30T09:06:00.661+02:00Tagliatelle al Gamberi Rossi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-UbQ6iLN9jv3wnbB-WvGNy0DVXmsIaFF7jJ10ek22fmB75Eiex-cFv3ve3ADkbbqwiJwyebdGyruu8vCriq9DzusdQdqClSKIwocDOclqN4f9LJhJXsWXPu2IUFh7w2f1xdrLAF9LlKM/s1600/DSCN0368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-UbQ6iLN9jv3wnbB-WvGNy0DVXmsIaFF7jJ10ek22fmB75Eiex-cFv3ve3ADkbbqwiJwyebdGyruu8vCriq9DzusdQdqClSKIwocDOclqN4f9LJhJXsWXPu2IUFh7w2f1xdrLAF9LlKM/s320/DSCN0368.jpg" width="320px" /></a></div><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Per 4 persone</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u>Ingredienti:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">480 g Tagliateli Freschi </b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">12 Gamberi Rossi </b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">200 g Asparagi</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Olio Extra vergine d’Oliva</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Sale</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Pepe</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 84.0pt;"><u><span style="text-decoration: none;"></span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 84.0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; tab-stops: 84.0pt;"><b style="mso-bidi-font-weight: normal;"><u>Per la Salsa Bisque:</u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">150 gr Verdure miste (Carote, Sedano, Cipolla)</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Teste di Gamberi, gusci</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">100 ml Panna</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">100 ml Cognac</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">40 ml Acqua</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">50 gr di Farina</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Sale</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">q.b. Pepe</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Lavate i <b style="mso-bidi-font-weight: normal;">Gamberi</b> sotto acqua fredda. Staccate la testa, sgusciatele, rimovete gli intestini (i fili neri che si trovano nella parte superiore del corpo). Tenete le code pulite a parte.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preparate la <strong>Salsa</strong>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In una casseruola rosolate le <b style="mso-bidi-font-weight: normal;">Verdure</b> tagliate a fuoco moderato, aggiungete le <b style="mso-bidi-font-weight: normal;">Teste </b>e i <b style="mso-bidi-font-weight: normal;">Gusci </b>di <b style="mso-bidi-font-weight: normal;">Gamberi</b>, mescolate tutto bene, spaccatele con una paletta da cucina, continuate cuocere, quando sono “caramellati” bene, aggiungete la <b style="mso-bidi-font-weight: normal;">Farina</b>, mescolate.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Versate il <b style="mso-bidi-font-weight: normal;">Cognac</b>, la <b style="mso-bidi-font-weight: normal;">Panna</b>, l’<b style="mso-bidi-font-weight: normal;">Acqua</b>, <b style="mso-bidi-font-weight: normal;">Sale</b> e <b style="mso-bidi-font-weight: normal;">Pepe</b> fatte ridurre a meta. Dopo 45 minuti togliete dal fuoco aggiungete il <b style="mso-bidi-font-weight: normal;">Burro</b>, mescolate. Filtrate. Tenete a parte.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">In padella con un po d’<b style="mso-bidi-font-weight: normal;">Olio </b>e un spicchio<b style="mso-bidi-font-weight: normal;"> </b>d<b style="mso-bidi-font-weight: normal;">’Aglio</b> rosolate i <b style="mso-bidi-font-weight: normal;">Gamberi</b>, teneteli in caldo.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Fate cuocere le <b style="mso-bidi-font-weight: normal;">Tagliatell</b>e in una pentola con abbondante l’acqua, scolateli, saltatele nella salsa preparata.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Servite i piatti, decorate con i <b style="mso-bidi-font-weight: normal;">Gamberi </b>e foglie di <b style="mso-bidi-font-weight: normal;">Basilico Fresco</b>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com1tag:blogger.com,1999:blog-3319688296386431807.post-65520500366424150602011-07-21T08:29:00.006+02:002011-07-21T08:29:00.524+02:00Maggiorana (Origanum majorana)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JkkFdZssORU8gPsBuTrm8mTchN5BQZWneMNNWACCGGF1HB0A7a8nkpQZtgRa9wMxCwm499BYmT5xTWFIycfnc-7NtmD_1qTZoa53DqyoSt_BHJkP9a8LqRVSnhbWoFSncW7Xl5Ibc8cf/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JkkFdZssORU8gPsBuTrm8mTchN5BQZWneMNNWACCGGF1HB0A7a8nkpQZtgRa9wMxCwm499BYmT5xTWFIycfnc-7NtmD_1qTZoa53DqyoSt_BHJkP9a8LqRVSnhbWoFSncW7Xl5Ibc8cf/s1600/images.jpg" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Famiglia: </b>Lamiacee e Labiate</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Habitat: </b>terreni asciuttie soleggianti<b style="mso-bidi-font-weight: normal;"></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Raccolta: </b>Luglio- Agosto (foglie),</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Agosto – Settembre (sommità fiorite)<b style="mso-bidi-font-weight: normal;"></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Appartenente a un genere di circa 35 specie, la maggiorana e una pianta aromatica con fusto rigido o piccole foglie, rotonde o ovate,di colore verde. I piccoli fiori, visibili tra agosto e settembre, sono riuniti in spighe di colore bianco o rosa pallido.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Originaria del Mondo Oriente,e considerata simbolo di felicita.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;">Le sommità fiorite si raccolgono in estate, al’inizio della fioritura, recidendo la pianta a 10-15 centimetri da terra.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Proprietà:</b> Antisettica, antispasmodica, ipotensiva.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><img border="0" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6364OSmA6EFKtyP4f3xWzW7ZpQ3g22ez61QH9D9jnoI97AQTOSEChJeJzPm8jVC5hXmHNoo8nQ4JmjfcEPlE0IRVfZY02xyb1rj-PNFlbzQvJxJOrF_45YNIxfcGK0LP3NVXaXVu8kYdU/s1600/grin.gif" /><b style="mso-bidi-font-weight: normal;">In Cucina</b>: utilizzata per il suo aroma,si distingue dall’<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Origaanum vulgare </i></b>per l’odore e il gusto più delicati. Condimento ideale per pizze, insalate miste, salse crude, aceti, e oli aromatici, minestre e contorni.</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;">Essendo uno stimolante dell’utero, non va assunta in gravidanza.</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 9pt;"><span style="mso-spacerun: yes;"> </span>Enciclopedia delle Erbe, Riconoscimento e uso medicinale, alimentare, aromatico,cosmetico</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Il Posto Segretohttp://www.blogger.com/profile/10994676578745013576noreply@blogger.com0